Antipasto Chicken Sandwich

Ideal for a quick weeknight dinner or a picnic lunch, this warm, melty sandwich pairs well with sliced fruit or a bunch of grapes. Purchase roasted chicken breasts to save on preparation time.

Ingredients

1 (10-ounce) loaf round focaccia, cut in half horizontally

2 tablespoons olive paste

2 cups shredded roasted skinless, boneless chicken breast

1/2 cup coarsely chopped drained marinated artichoke hearts

1/2 cup chopped drained oil-packed sun-dried tomato halves

1/2 cup coarsely chopped bottled roasted red bell peppers

2 ounces thinly sliced prosciutto

1/2 cup (2 ounces) shredded fontina cheese

Nutritional Information

Calories 447

Caloriesfromfat 29%

Fat 14.5g

Satfat 5g

Monofat 4.2g

Polyfat 2.1g

Protein 36.8g

Carbohydrate 42.1g

Fiber 3.8g

Cholesterol 89mg

Iron 3.6mg

Sodium 986mg

Calcium 156mg

Calories 447

Caloriesfromfat 29%

Fat 14.5g

Satfat 5g

Monofat 4.2g

Polyfat 2.1g

Protein 36.8g

Carbohydrate 42.1g

Fiber 3.8g

Cholesterol 89mg

Iron 3.6mg

Sodium 986mg

Calcium 156mg

How to Make It

Step 1

Spread bottom half of focaccia with olive paste. Arrange chicken on top of paste. Arrange artichokes, tomatoes, peppers, and prosciutto over chicken. Sprinkle with cheese. Top with top half of focaccia; press gently.

Step 2

Heat a large nonstick skillet over medium heat. Add sandwich to pan. Place a cast-iron or heavy skillet on top of sandwich; press gently to flatten. Cook 2 minutes on each side or until bread is lightly toasted (leave cast-iron skillet on sandwich while cooking). Cut into 4 wedges.